Peanut Butter Cookies
Try this recipe with a nut butter substitute for a nut allergy friendly version!
Servings Prep Time
32cookies 10minutes
Cook Time
9-11minutes
Servings Prep Time
32cookies 10minutes
Cook Time
9-11minutes
Ingredients
Instructions
  1. In a mixing bowl, combine first four ingredients. Using a wooden spoon or spatula, mix until ingredients are well combined and smooth.
  2. Measure out 1 1/2 tablespoons of dough at a time and gently roll into a ball.
  3. Measure out the extra granulated sugar into a small bowl. After rolling each cookie into a ball, gently press the top half of it into the sugar.
  4. Place cookie sugar side up on a silicone baking mat or parchment paper covered cookie sheet and with your hands or the bottom of a flat glass, gently press each cookie down to about a 1/2″ thickness.
  5. Bake in a 350 degree oven for 9 – 11 minutes or when bottoms are lightly browned and the edges just start to crack. Do not over bake.
  6. Remove pan from oven and while cookies are still on the pan, gently press a chocolate “kiss” midway into the center of each cookie. Expect the cookie to crack when you do this.
  7. Leave the cookies to cool on the pan for a couple of minutes before placing on a cooling rack to cool completely.
  8. Once completely cooled, store cookies in an airtight container for 2-3 days or in the refrigerator for up to 5 days.
Recipe Notes

These cookies freeze beautifully. Place baked cookies on a cookie sheet set in freezer until completely frozen. Store in freezer in a plastic freezer storage bag. When needed, remove cookies from freezer and allow 30 minutes to defrost.

This Peanut Butter Blossom recipe is gluten free and vegetarian and dairy free with substitution.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
Copyright © 2017, JHMJLL, Inc. Photographs, images and logos, Copyright © 2017, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044